Saturday, 5 December 2009

I've been craving mushroom soup for a couple of weeks, but I'm not a fan of the typical 'cream of mushroom' style as I tend to find it a bit slimy. So I've been meaning to apply my soup-creating skills to mushrooms. I was actually going to look up a recipe for Hungarian mushroom soup (inspired by a throwaway comment from Jovialist) but I didn't quite get round to that. Soon, I promise.

When I found loads of different mushroom-related offers in Tesco, it kicked me into action, and then I found a pack of fresh coriander in the discount bin - Thai seemed the obvious choice.

I usually have a little inward groan when I see recipes that call for a million types of mushrooms, because I don't like having half-packets to use up later - but this is only three kinds, and they all add something different. I love the solid texture of chestnut mushrooms, and baby button mushrooms are just cute.

Finely chop the onions and field mushrooms, and fry in the sesame oil for around 10 minutes until soft.

Chop the ginger, garlic, and chilli. Stir in to the onion/mushroom mixture and fry for a couple more minutes.

Add the curry paste, tomato puree, and around 1/2 pint of boiling water, and simmer over a low heat for around 45 minutes.

Dissolve the coconut cream into the soup, and add the rest of the boiling water.

Trim the button mushrooms, and cut the chestnut mushrooms into thick slices. Add these to the soup, along with the coriander stalks (chopped). Simmer for a further 5 minutes until all mushrooms are tender.

Stir the coriander leaf through just before serving, and reserve a little to garnish.

Endnote: my husband thought this might have been better if I'd pureed it before serving. I happen to disagree, but I'm happy to stick his in the blender if he really wants me to! Blending the onion mixture before adding the button & chestnut mushrooms would give a slightly thicker soup base so that might be a compromise for next time.

5:2 Diet
This soup is super-light at about 125 calories per bowl, so it's perfect for a fast day.

That looks DIVINE!!!! If I can figure out the measurement translation I might have to make it! Also- how awesome you live in the Cotswalds - my husband and I want to visit there. We both love England, but have never been to that scenic area! Must be lovely!!

Thanks for visiting my blog. How funny you didn't see your kitchen set until it was pointed out to you! You must have been taking your present job so seriously!:)

I am your newest follower! You can be my virtual English friend! I sooo want one:)

I wish I could get my family into mushroom-eating. I love them. And I like both versions of this soup. The super-slimy creamy one is right up my street, too. Thanks for this recipe. Maybe when there's nobody home, I can indulge in one of my secret passions.

Thanks for your comment on my blog. I have only recently found out how many cooking blogs there are and what a thrill for me to find one that features cooking and writing, two of my favourite things. I'm off to explore your links now and hopefully be inspired to start keyboard bashing again. Louise (country mouse)

I am not a "cook" by any stretch of the imagination, but when I saw the title of this recipe, I knew I had to come by and check it out. YUM! I'm going to save it anyway, just in case one day I'm feeling ambitious!

I am stopping over from SITS today. This soup looks and sounds DELISH! Oh my gosh! I love that it has 3 kinds of mushrooms. Very cool! Thanks for sharing it. I think it would be perfect on this chilly night!

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